Single Sheet Pan Chili-Lime Salmon with Roasted Potatoes and Peppers
Alicia Calvo, MPH, RDN, CDCES, CEDRD
Adapted from: Eatingwell.com
This single sheet pan salmon is a complete meal with easy clean up! It is perfect for a busy weeknight dinner. And it’s rich in vitamin C, potassium, and protein, and low in mercury.
Prep Time: 5 min | Cook Time: 20 min | Total Time: 25min | Yield: 4
Ingredients:
1 pound petite potatoe medley, cut in half
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¼ teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
1 lime, zested and quartered
2 medium bell peppers, any color, sliced
1 red onion, sliced
1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions
Instructions:
1. Preheat oven to 425 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
2. Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium mircowaveable bowl. Pre-cook in the microwave for about 8 minutes. Transfer to the prepared pan.
3. Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
4. Add the peppers to the sheet pan and stir to combine with potatoes. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.
Nutrition Facts:
Calories: 405
Total Fat: 17 g
Total Carbohydrates: 26 g
Protein: 35 g
Equivalents: 5 medium fat proteins, 1 starch, and 1 vegetable